|
Ingredients
|
Quantity
|
|
Unripe mango
|
24
|
|
Oil
|
4 cups
|
|
Salt
|
3 tbsp
|
|
Coriander seeds
|
1 tbsp
|
|
White cumin seeds
|
1 tbsp
|
|
Mustard seeds
|
1 tbsp
|
|
Onion seeds (or) finely minced onion
|
1 tbsp
|
|
Garlic – finely minced
|
1 tbsp
|
|
Red chilli powder
|
1 cup
|
Wash the mangoes and wipe dry. Cut into quarters.
Mix the salt into the mangoes and spread out on a tray or baking
tin and dry in the sun 2 or 3 days, until the skin of the fruit becomes soft
and pliable.
Fry all the whole spices in 2 cups of the oil until they are light
brown.
Remove from the oil and grind to a smooth paste. Set aside.
Put the rest of the oil in a saucepan and heat well. Add all the
ground spices and stir for 1 minute. Add all the dry mangoes.
Stir together over fire very briefly and remove immediately. Allow
to cool completely to room temperature.
